Appetizer - Ina garten peach burrata salad recipes

Author: Jay Keath  

Get Peach, Corn and Burrata Bruschetta Recipe from Food Network Get Burrata with Grilled Peaches Recipe from Food Network Grilled peaches and tomatoes tossed with a balsamic vinaigrette and served with burrata cheese.

Grilled Peaches, Tomato and Burrata Salad

Grilled Peaches, Tomato and Burrata Salad
Grilled peaches and tomatoes tossed with a balsamic vinaigrette and served with burrata cheese. It's refreshing and delicious and makes for the perfect addition to that backyard dinner party.
Provided by: Charlotte Smythe
Total time: 15 minutes
Cook time: 5 minutes
Prep time: 10 minutes
Yields: 4 servings
Number of ingredients: 10
  • 3 Peaches, halved, pitted and each half cut into 4 pieces
  • 1 tbsp olive oil, plus 2 tbsp
  • 1 tbsp brown sugar
  • 2 medium sized tomatoes, cut in half and each half cut into 4 pieces
  • 1/4 of a red onion, thinly sliced
  • 1/4 tsp sea salt
  • 1/4 tsp freshly cracked black pepper
  • 2 tbsp balsamic vinegar
  • 6-8 basil leaves, roughly chopped
  • 8 ounces burrata cheese, torn into smaller pieces
How to cook:
  1. To begin, heat a grill pan over medium-high heat or preheat an outside grill.
  2. Toss the peaches with 1 tablespoon of olive oil and the brown sugar. Transfer the peaches to the grill/grill pan, flesh side down and grill on both sizes for about 2-3 minutes. Remove the peaches from the grill/grill pan and transfer them to a serving dish along with the tomatoes and red onions. Season with the salt and black pepper, toss and set aside. Now, add the balsamic vinegar and the remaining 2 tablespoons of olive oil to a small bowl and whisk to combine.
  3. Pour the balsamic and olive oil mixture over the peaches and tomatoes and lightly toss to coat. Finish the salad with the basil leaves and fresh burrata cheese.
  4. Serve immediately with crusty bread or as a side salad.
Notes: 79 Best Burrata cheese ideas, See more ideas about burrata, burrata cheese, recipes. Barefoot Contessa - Recipes - Tomatoes & Burrata with Garlic Toasts, From Ina Garten's new.

Barefoot Contessa's Tomatoes and Burrata

Tomatoes and Burrata RECIPE COURTESY OF INA GARTEN Level: Easy Total: 40 Scatter Duration: 2:36

Roasted Tomatoes and Burrata

BURRATA WITH ROASTED TOMATOES Recipe by Mark Calaminici Serves 4 Ingredients 2 Duration: 4:30

Peach, Corn and Burrata Bruschetta

Get Peach, Corn and Burrata Bruschetta Recipe from Food Network
Provided by: Giada De Laurentiis Bio & Top Recipes
Total time: 60 minutes
Cook time: 30 minutes
Yields: 8 servings
Number of ingredients: 11
  • 2 ears corn, kernels cut off
  • 2 small peaches, sliced into thin wedges
  • 1 Fresno or serrano chile, thinly sliced
  • 1/3 cup chopped fresh basil
  • 2 teaspoons white balsamic vinegar
  • 1 tablespoon extra-virgin olive oil, plus more for drizzling, optional
  • 1/2 teaspoon kosher salt
  • Eight 1/2-inch-thick slices ciabatta bread
  • 1/4 cup olive oil
  • 8 ounces burrata cheese, drained and patted dry
  • 1/2 teaspoon flaky sea salt
How to cook:
  1. In a medium bowl, combine the corn, peaches, chile, basil, white balsamic, extra-virgin olive oil and kosher salt. Mix well with a spoon. Let marinate for 30 minutes at room temperature or up to 2 hours in the refrigerator.
  2. Meanwhile, heat a grill or grill pan over medium-high heat. Drizzle the ciabatta slices with the olive oil and grill until golden brown, about 1 minute per side.
  3. To serve, tear off small amounts of burrata and place on the toast. Sprinkle with the flaky sea salt. Spoon some of the salad on top. Drizzle with a touch more olive oil if desired.
Notes: Panzanella Recipe, Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper. Serve, or allow the salad to sit for about half an hour for the

Burrata with Grilled Peaches

Get Burrata with Grilled Peaches Recipe from Food Network
Provided by: Valerie Bertinelli
Total time: 10 minutes
Cook time: 10 minutes
Yields: 6 servings
Number of ingredients: 8
  • 3 firm-ripe peaches
  • 4 tablespoons olive oil
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon red wine vinegar
  • 1/2 teaspoon Calabrian chile paste or chile flakes
  • 2 tablespoons small fresh mint leaves
  • 2 tablespoons torn fresh basil leaves
  • 8 ounces burrata
How to cook:
  1. Preheat a grill pan or outdoor grill to medium-high heat.
  2. Quarter the peaches, removing the flesh from the pits. Toss the peaches with 2 tablespoons oil and some salt and pepper in a large bowl to coat. Grill the peach pieces, turning once, until charred on both sides, about 2 minutes per side.
  3. Meanwhile, whisk together the vinegar, chile paste and the remaining 2 tablespoons oil in the same bowl. Toss the grilled peaches in the dressing, then place on a serving platter and drizzle with the remaining dressing. Sprinkle with the mint and basil. Nestle the burrata into the peaches and score the top with an "x" to expose the creamy inside.
Notes: Heirloom Tomato, Peach and Burrata Summer Plate, Greek Chicken Orzo Power Bowls | Produce Made Simple · Food · Roast Harissa Salmon With Lemony Giant Couscous · Cheesy Tortellini Italian Pasta Salad · Ina Garten's
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